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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) balsamic vinegar |
3 tablespoon(s) chicken broth |
1 clove(s) garlic-large-minced |
1 medium sweet red onion |
1 quart(s) mixed leafy greens (arugula, endive or mustard) |
1/2 tablespoon(s) olive oil |
1 thick slice smokey bacon |
1/4 cup(s) toasted pecans |
Directions:
1. In large deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.
2. Saute 3 to 4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.
3. Add greens and mix. Stir fry for 2 to 3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender crisp.
4. Top with bacon and chopped pecans.
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